Creamy Loaded Baked Potato Soup Recipe: The Ultimate Comfort in a Bowl

Few dishes embody warmth, comfort, and indulgence quite like a steaming bowl of creamy loaded baked potato soup. Hearty, rich, and satisfying, this soup brings together everything we love about a fully dressed baked potato — tender potatoes, crisp bacon, sharp cheddar, sour cream, and green onions — and delivers it in spoonfuls of velvety perfection. It’s comfort food at its finest: familiar, nostalgic, and endlessly customizable.

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Unlike many other soups that require a long simmer or complex ingredients, baked potato soup is beautifully straightforward. Its appeal lies in its simplicity and the way each element plays a crucial role — the earthiness of the potatoes, the depth from smoky bacon, the tang of sour cream, and the creamy, cheesy base that ties it all together. The result is a one-pot meal that’s both rustic and decadent, making it a family favorite and a cold-weather essential.

This Creamy Loaded Baked Potato Soup recipe goes beyond the basics. It’s been thoughtfully developed to strike the perfect balance of texture and flavor: not too thick, not too thin, with chunks of potato in every bite and a silky smooth broth that feels like a warm hug. Whether you’re cooking on a weeknight, preparing a pot for a holiday gathering, or just craving a soul-soothing meal, this soup delivers both ease and impact.

In this comprehensive guide, we’ll take you step-by-step through everything you need to know — from baking the perfect potatoes and crisping up bacon, to selecting the right dairy for the creamiest finish. We’ll explore substitutions for special diets, topping ideas for customization, time-saving shortcuts, freezer tips, and even the science behind what makes potato soup so satisfying.

Ready to stir up something rich, hearty, and utterly delicious? Let’s dive into the ultimate Loaded Baked Potato Soup — a recipe that’s bound to earn a permanent place in your comfort food repertoire.

How to Make Creamy Loaded Baked Potato Soup – Step-by-Step Instructions

Creating the perfect bowl of creamy loaded baked potato soup is all about building flavor and layering textures. From the crispy bacon to the fluffy baked potatoes and the velvety cheese-laden broth, every component counts.

Whether you’re a soup-season pro or a weeknight home cook, follow these detailed steps for soup that’s every bit as satisfying as a loaded baked potato fresh from the oven — only better.

Step 1: Gather Your Ingredients

Essential Ingredients:

• 4 large russet potatoes, baked and cooled (or about 2½–3 lbs)

• 6 slices thick-cut bacon, chopped

• 1 small yellow onion, finely diced

• 2 garlic cloves, minced

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 4 cups chicken broth (or vegetable broth for vegetarian option)

• 2 cups whole milk

• 1 cup heavy cream (or half-and-half)

• 1½ cups shredded sharp cheddar cheese

• ½ cup sour cream

• Salt and freshly ground black pepper, to taste

Optional Toppings & Mix-ins:

• Chopped green onions or chives

• Extra shredded cheddar

• Crumbled bacon

• Sour cream dollop

• Hot sauce or smoked paprika

• Steamed broccoli, corn, or sautéed mushrooms for added vegetables

Step 2: Bake the Potatoes (Ahead or Same Day)

While you can make this soup with boiled or microwaved potatoes, oven-baked russets give the soup a depth of flavor and the fluffiest interior. You can bake them ahead of time and store them in the fridge up to 2 days.

To bake:

1. Preheat your oven to 400°F (200°C).

2. Scrub the potatoes clean, pat dry, and pierce each one a few times with a fork.

3. Place them directly on the oven rack or on a baking sheet.

4. Bake for 50–60 minutes, or until the skin is crispy and a fork slides in easily.

5. Let cool slightly, then peel and roughly chop into bite-sized chunks.

Shortcut: If you’re in a rush, microwave the potatoes until soft (about 10–12 minutes for 4 potatoes), but baking enhances the flavor and gives a more traditional “loaded” taste.

Step 3: Cook the Bacon and Build the Flavor Base

Instructions:

1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy and browned — about 7–9 minutes.

2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

3. Add the diced onions to the hot bacon fat. Sauté for 5 minutes, or until translucent and soft.

4. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.

Tip: Don’t discard the fond (those golden bits stuck to the pot). They add a ton of flavor once you add the liquid later.

Step 4: Make a Roux for Thickening

This step is key to creating that rich, creamy base.

1. Add 4 tablespoons of butter to the onion-garlic mixture and let it melt completely.

2. Sprinkle in ¼ cup all-purpose flour, stirring constantly to form a roux.

3. Cook the roux for 1–2 minutes, stirring frequently, until it turns a pale golden color and smells slightly nutty.

Why this matters: Cooking the flour removes its raw taste and helps thicken the soup without it being pasty.

Step 5: Slowly Add the Liquids

Now it’s time to build the soup base.

1. Gradually whisk in the chicken broth, one cup at a time, whisking constantly to prevent lumps.

2. Once the broth is fully incorporated and smooth, add the milk and heavy cream.

3. Turn the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.

Watch carefully — don’t let it boil hard, or the milk and cream could separate.

Step 6: Add the Potatoes and Simmer

1. Gently stir in the chopped baked potatoes.

2. Use a wooden spoon or potato masher to lightly mash some of the potatoes in the pot, leaving some chunks intact for texture.

3. Reduce heat to low and let the soup simmer uncovered for 15–20 minutes.

4. Stir occasionally to prevent sticking or scorching at the bottom of the pot.

Texture Tip: For a smoother soup, use an immersion blender to puree part of the mixture. For a chunkier version, leave it rustic.

Step 7: Stir in Cheese, Sour Cream, and Seasonings

Time to finish the soup with all the “loaded” elements.

1. Add the shredded cheddar cheese in small handfuls, stirring after each addition to melt it smoothly into the soup.

2. Stir in the sour cream until fully combined.

3. Season with salt and pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon black pepper, and adjust as needed.

Optional Enhancements: Add a dash of hot sauce, smoked paprika, or Worcestershire sauce for a subtle kick and depth.

Step 8: Serve and Garnish

1. Ladle the hot soup into bowls.

2. Top generously with your favorite garnishes:

   • Crumbled bacon

   • Shredded cheddar

   • Chopped green onions or chives

   • A dollop of sour cream

   • Fresh cracked pepper

Serve with crusty bread, buttery rolls, or even garlic toast for dipping.